Tana's Lemon Drizzle Cake

From Cherrapeño

Tana's Lemon Drizzle Cake
Adapted from Domestic Goddess in Training

For the cake:
225g butter, softened
225g caster sugar
4 eggs
225g self raising flour, sifted
zest of one lemon

For the drizzle icing:
juice of 1.5 lemons
85g caster sugar

For the extra lemon icing that I added:
75g icing sugar
Lemon juice

Preheat oven to 180ºc. Line 2lb loaf tin with baking parchment.
Beat the butter and sugar together until light and fluffy.
Gradually beat in the eggs, one at a time.
Stir in the flour and then the lemon zest. Pour this mixture into the tin.
Bake for 45-50 min.

Mix the drizzle icing ingredients together, stirring until the sugar has dissolved. While the cake is still warm prick with a fork and pour the icing over cake. Leave in the tin until cool.

If you want to add the extra lemon icing, once the cake is cold and out of the tin, mix the icing sugar with a few teaspoons of lemon juice and drizzle over the top of the cake.